recipe courtesy of Mimi DelGizzi
1/4 c fresh lemon juice
1 tbsp EVOO
1 tbsp honey
3/4 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground cinnamon
1/8-1/4 cayenne pepper
1 lb raw beets, peeled and shredded
2 large carrots, peeled and shredded
1/3 c coarsely torn parsley
1. In medium bowl, whisk together lemon juice, oil, honey, spices, and 3/4 tsp salt.
2. Add shredded vegetables to bowl along with parsley and toss all to combine.